T.Dining by Hong Kong Tatler - - The New Gastronomy -

It may lack the glitzy views and over-the-top op­u­lence of Hong Kong’s flashier fine din­ers, but that’s ex­actly the point—Ta Vie is, with­out a doubt, one of the city’s top ta­bles for a spe­cial oc­ca­sion, yet you won’t find them shout­ing it from the rooftops. Chef Hideaki Sato has qui­etly pushed the con­tem­po­rary Ja­panese en­ve­lope fur­ther since his days at Tenku Ryugin, serv­ing a de­gus­ta­tion menu that brings to­gether the Ja­panese in­sis­tence on sea­son­al­ity, and Euro­pean cook­ing tech­niques, from fresh pasta to puff pas­try and gelées, all per­fectly ex­e­cuted. The menu changes of­ten, and fea­tures in­gre­di­ents at their prime, from all over the globe, be it lob­ster from Ise or Thai green mango. The wine list is pre­dom­i­nantly French, although there th are a few Ja­panese stand­outs, with a good se­lec­tion from Bur­gundy and a Rhône that will please even con­nois­seurs. Sake and cock­tails made with wi fresh pro­duce from the wet mar­ket, as well as an ex­cel­lent tea anand drip cof­fee of­fer­ing, round off a great bev­er­age pro­gram. Ser­vice Ser­vic is pro­fes­sional yet re­laxed, putting din­ers at ease.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.